Tasting Journal's Recipes

Red Velvet Cupcakes with Cream Cheese Frosting

2009-03-16T18:24:00.000-07:00

INGREDIENTS:

For the cupcakes:
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1½ cups vegetable oil
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
For the frosting:
12 ounces cream cheese, softened
12 ounces butter, softened
1½ teaspoons vanilla extract
3 cups confectioners’ sugar

DIRECTIONS:

1. For the cake: Preheat oven to 350 degrees.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth.

4. Spoon the batter into cupcake liners… about a little more than 2/3 full for each cup.

5. Bake each tray for about 20 minutes, rotating the tray after about 10 minutes. Before removing from the oven, test to see if the cupcakes are ready by sticking a toothpick in… if it comes out clean, then they’re good. Allow the cupcakes to cool before frosting.

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy.

7. Spread frosting onto cupcakes.

8. Chill for a couple of hours to set the frosting.

Mama Gail's Mini Fruit Tarts

2008-05-18T11:37:00.000-07:00

INGREDIENTS:

2-3 boxes Athens Mini Fillo shells (15 shells per box)*
1 box Jello French vanilla pudding mix
2 cups cold milk
fruits - strawberries, blueberries, mandarin oranges
apricot jelly

DIRECTIONS:

1. Prepare pudding ahead of time in accordance with instructions
on the box using the pudding mix and milk. Chill.

2. Just before serving tarts, spoon pudding into tart shells and
top with sliced fruit.

3. Melt a few tablespoons of jelly in microwave and drizzle
over fruit.

4. Keep refrigerated if not eating immediately, otherwise shells
may get soggy.

*Shells can be found in the frozen section at Giant Foods.
Since shells can get soggy, don't make more than you can eat.
Keep ingredients separate to make more tarts another day.

recipes, desserts, tarts,

Buttermilk Pancakes

2008-05-16T17:33:00.000-07:00

INGREDIENTS:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoon sugar
2 large eggs
1/2 cup buttermilk
1 cup milk
3 tablespoon melted butter
1 tablespoon of butter

DIRECTIONS:

1. Mix dry ingredients in a bowl. In a separate bowl, mix in eggs, milk and buttermilk.

2. Add the wet ingredients into dry ingredients. Mix until the batter just comes together.

3. Add melted butter. Mix lightly.

4. Heat a large pan or griddle to medium high heat. Oil the pan with butter or vegetable oil. Ladle the pancake batter onto the pan, using about a 1/4 cup for each pancake.

5. When air bubbles start to bubble up (2-3 minutes), use a spatula to flip them over. Cook pancake on the other side for about 1-2 minutes. Serve immediately butter and maple syrup.

Serves 3-4

recipes, breakfast, pancakes, tasting journal

Chesapeake Bay Tomato Crab Soup

2007-03-14T20:03:00.000-07:00

INGREDIENTS:

¼ cup unsalted butter
1 cup deiced Vidalia onion
4 cups diced tomatoes
4 cups white corn kernels
4-5 teaspoons Old Bay seasoning
3 tablespoons tomato paste
1 tablespoon chopped garlic
4 cups vegetable stock or chicken stock
2 small bay leaves
1 pound Maryland jumbo lump crab meat
2 tablespoon chopped marjoram
Salt and pepper to taste

DIRECTIONS:

1. Heat butter in large saucepan over medium-low heat, and sweat onions in butter until translucent.

2. Add tomatoes and corn, and cook for 5 minutes.

3. Add Old Bay seasoning, tomato paste, chopped garlic, and bay leaves. Increase to medium heat and cook for 5 minutes.

4. Add stock, bring to a boil, reduce heat to medium-low, and cook for 20 minutes.

5. Add crabmeat, marjoram, and salt and pepper.

6. Cook until heated through and serve.

recipes, crabs, soups, Tasting Journal, Tasting Journal Recipes

Pear and Walnut Tarte Tatin

2007-02-24T19:01:00.000-08:00

Adapted from Jim’s Kitchen

INGREDIENTS:

½ cup walnuts
4 pounds firm-ripe pears (preferably Bosc, about 8)
½ cup unsalted butter (1 stick)
1 cup sugar
2 tablespoons dark rum
2 tablespoons fresh lemon juice
pastry dough

DIRECTIONS:

1. Preheat oven to 425 degrees. Coarsely chop walnuts, and in a shallow baking pan, toast in the middle of the oven until it is shade darker, about 4 minutes. (Leave oven on.) Peel, quarter, and core pears.

2. In a deep 12-inch heavy skillet, caramelize the sugar, stirring occasionally until it turns to a medium brown. Add butter and stir. Add pears and cook over medium heat.

3. Turning the pears occasionally (be careful not to break them), gently stir in the syrup until pears are glazed and syrup begins to thicken, about 20 minutes.

4. Stir in rum and lemon juice and simmer, turning the pears and gently stirring frequently, until most of the syrup is evaporated and pears are tender and golden brown, about 10 minutes.

5. Remove from heat.

6. On a lightly floured surfaced with a floured rolling pin; roll out dough into a 12-inch round (a scant ¼ inch thick) and drape over pears in the skillet. Tuck edge between pears and rim of pan. With a knife, cut several steam vents in the pastry.

7. Bake tart in the middle of the oven for 20 minutes, or until the juices are bubbling and the crust is golden brown.

8. Have a rimmed serving plate that’s slightly larger than the tart ready. Once the tart is removed from the oven, let stand for 5 minutes.

9. Invert serving plate over pie and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate.

10. Serve warm or at room temperature.

Serves 6-8

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Creamy Ravigote Sauce

2007-02-24T18:57:00.000-08:00

Adapted from Emeril Lagasse

INGREDIENTS:

1 teaspoon Dijon mustard
1 large egg yoke
1 large egg
2 cups vegetable oil
2 large hard-boiled eggs, peeled
2 tablespoons minced red onions
2 tablespoons fresh, chopped parsley
1 teaspoon fresh, chopped tarragon
¾ teaspoon salt
¼ freshly ground white pepper

DIRECTIONS:

Combine the mustard, egg yoke, and whole egg in the bowl of a food processor, and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.

recipes, French food, Tasting Journal, Tasting Journal Recipes

Golden Mushroom-Crusted White Fish

2007-02-24T18:48:00.000-08:00

Adapted from Jim’s Kitchen

INGREDIENTS:

½ ounce dried shitake mushrooms, or any type of dried mushrooms
4 white fish fillets, about 6 ounces each
1 tablespoon olive oil

DIRECTIONS:

1. Grind the dried mushroom in a food processor, coffee grinder or mortar and pestle until the mushrooms are the consistency of powder.

2. Season the fish with salt and pepper, and coat it with the ground mushrooms.

3. In a skillet large enough to accommodate all of the fish in a single layer, heat the remaining olive oil over medium-heat. Cook the fish until it is just cooked though, about 4 minutes on each side, depending on the thickness.

4. Serve the fish on a bed of ravigote sauce

Serves 4

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Garlic, Leek and Turnip Flan

2007-02-24T18:35:00.000-08:00

Adapted from Jim’s Kitchen

INGREDIENTS:

¼ cup butter, unsalted
3 cups half and half
6 large eggs
1 quart turnip, peeled, cooked and pureed
¼ cup roasted garlic
2/3 cup parmesan cheese, grated
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
2 cups leek, sliced (white part only)
Parmesan cheese, grated for lining cups
Butter
Fresh chopped parsley (for garnish)

DIRECTIONS:

1. Preheat oven to 350 degrees. Butter 6 custard cups and dust with finely grated parmesan.

2. Melt butter in heavy bottom skillet. Sauté leeks until very tender and just beginning to color, about 10 minutes.

3. Peel and dice turnips. Boil in water until tender. Drain.

4. Transfer leeks, garlic and turnips to food processor. Process until smooth paste is formed. Add half and half and blend well. Mixture does not have to be perfectly smooth.

5. Add eggs, cheese, salt, pepper and nutmeg and blend until combined.

6. Divide equally between prepared cups, place cups in a baking pan and pour enough hot water into pan to come up halfway on the sides of the cups.

8. Bake until custards are set in center, about 40-50 minutes. Remove from water and let cool for 15 minutes. Turn out onto plate to serve. Garnish with fresh, chopped parsley.

Serves 12

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Swiss Chard and Polenta Squares

2007-02-20T20:25:00.000-08:00

Adapted from Bon Appetite

INGREDIENTS:

½ cup ricotta cheese, part skim
½ cup whole milk
½ cup grated parmesan cheese
½ cup polenta, fine ground
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
½ cup green onions, chopped
½ teaspoon fennel seeds, lightly crushed
½ bunch Swiss chard, deveined, coarsely chopped

DIRECTIONS:

1. Preheat oven to 375 degrees; oil an 8x8x2 inch glass baking dish.

2. Wisk ricotta and milk in a large bowl. Mix in parmesan, polenta, salt and pepper.

3. Heat 3 tablespoons of oil in heavy skillet or pot over medium-heat. Add onion and fennel seeds. Cover and cook until the onions soften, about 5 minutes. Add the chard, cover and cook until wilted, about 1 minute.

4. Stir chard mixture into the polenta. Transfer to prepared dish. Brush top lightly with olive oil. Bake until brown around the edges and firm in the center, about 35 minutes.

5. Cut into squares and serves.

Serves 4

recipes, French food, Tasting Journal, Tasting Journal Recipes

BLT Pasta Bake: Bacon, Leeks, and Tomatoes

2007-01-13T08:00:00.000-08:00

INGREDIENTS:

Coarse salt
1 pound of elbow macaroni
1 tablespoon extra-virgin olive oil
8 slices of bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
Coarse black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 ½ cups grated Gruyere cheese
1 tablespoon Dijon mustard
1 pint of cherry tomatoes
¾ cup plain bread crumbs

DIRECTIONS:

1. Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.

2. While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp. While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water. Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt. Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.

3. To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more. Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.

4. Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.

5. Preheat the broiler.

6. Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.

7. Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs. Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

Serves 4-6

Adapted from Rachael Ray’s 365: No Repeats

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Dee’s Pineapple Upside Down Cake

2006-11-17T17:46:00.000-08:00

INGREDIENTS:

4 eggs (3 eggs if you use applesauce)
½ cup butter or margarine (Oil or applesauce can be used for less calories)
1 cup packed light brown sugar
1 (20 ounce) can pineapple slices, drained
10 maraschino cherries, halved, drained
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
Pecans (optional)

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. In a 10 inch heavy skillet with a heat resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat.

3. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange pineapple slices to cover bottom of skillet.

4. Place cherries in the holes of the pineapple and place pecan (optional) halves between pineapple slices. Set aside.

5. Separate the eggs into two bowls.

6. In a large bowl, beat egg whites just until soft peaks form.

7. In a small bowl, beat egg yolks at high speed until very thick and yellow.

8. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into the whites until blended.

9. Fold in 1 tablespoon melted butter and vanilla. Spread batter evenly over pineapple in the skillet (pan).

10. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.

11. Loosen the edges of the cake with a table knife.

12. Cool the cake for 5 minutes before inverting onto a serving plate. Do not wait longer than 5 minutes or cake will stick to the bottom of the skillet (pan).

recipes, cakes, pineapple, Tasting Journal, Tasting Journal Recipes

Pepper-Crusted Maple Glazed Salmon

2006-09-02T16:02:00.000-07:00

INGREDIENTS:

½ cup maple syrup
¼ cup soy sauce
2 medium-sized fillets
¼ cup coarsely ground pepper
Vegetable oil or peanut oil

DIRECTIONS:

1. Mix together maple syrup and soy sauce in a deep bowl or Ziploc bag.

2. Stick salmon fillets in the maple syrup and soy sauce mixture, making sure they are completely covered in the marinade.

3. Marinate for 24 hours.

4. Preheat oven to 500°F.

5. Rub vegetable oil or peanut oil on baking sheet.

6. Place coarsely ground pepper on a plate.

7. Remove salmon from marinade and place top side down on to the pepper to coat.

8. Place salmon fillets pepper side up on oiled baking sheet.

9. Bake for about 10 minutes (depending on the size of the fillets). Avoid overcooking the salmon. The syrup will cause the fillets to smoke a little – this is ok.

10. Remove from oven and serve immediately.

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Coconut Oatmeal Cookies

2006-08-31T18:30:00.000-07:00

INGREDIENTS:

2 cups flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup butter, softened (2 sticks)
1 tsp vanilla extract
1 cup brown sugar
½ cup white sugar
2 eggs
1 cup quick oats
1 ¼ cup shredded coconut

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Sift together flour, baking soda, salt, and cinnamon in a medium bowl.

3. Cream butter and sugars in a large bowl.

4. Beat in eggs and vanilla. Mix well until texture is smooth.

5. Stir in flour, and then add in oats and coconut. Mix well.

6. Drop 1 ½ -inch mounds of dough onto greased baking sheet.

7. Bake for 11-12 minutes until the edges are slightly brown.

8. Remove and allow cookies to cool before transferring to a wire rack.

Makes about 3 dozen cookies.

recipes, baking, cookies, coconut, Tasting Journal, Tasting Journal Recipes

Crispy Coconut Shrimp

2006-08-31T18:05:00.000-07:00

INGREDIENTS:

1 lb of medium-large shrimp, peeled with tails on
½ cup flour
½ tsp ground red pepper
½ tsp garlic powder
½ tsp black pepper
1 egg, well beaten
¾ cup shredded coconut

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. Grease a large baking sheet with non-stick spray.

3. Combine ground red pepper, garlic powder and black pepper in a small bowl.

4. Lightly season each shrimp with the pepper and garlic mixture.

5. Place flour, egg and coconut in three small separate bowls.

6. Dip shrimp first in the egg, then in the flour, then back in the egg, and then last in the coconut.

7. Repeat step 6 for each shrimp.

8. Arrange shrimp neatly on baking sheet.

9. Bake about 15 minutes or until golden and crispy.

10. Remove and serve with a Dijon-honey sauce or sweet chili sauce.

recipes, shrimp, coconut, appetizers, Tasting Journal, Tasting Journal Recipes

Corn and Potato Salad

2006-07-21T18:03:00.000-07:00

This recipe for corn and potato salad is light, delicious, and different from your traditional potato salad. There’s no mayonnaise. Instead there’s just a little olive oil and fresh lime juice. The corn gives the dish some added sweetness and nice texture. Our cousins from France just arrived a few days ago for the summer. For their first dinner in the States, we served this side dish with steak frites. Mmm…

INGREDIENTS:

1 lb baby red potatoes, cut into quarters
1 pint grape tomatoes
5 ears of corn, shucked
1 medium red onion, chopped
¼ cup olive oil
2 tablespoons fresh lime juice
1 handful of fresh basil
Salt and freshly ground pepper to taste

DIRECTIONS:

1. In a large pot cover potatoes with salted cold water by 1 inch and simmer until tender, about 20 minutes.

2. Remove from potatoes from pot and allow them to cool for 15 minutes.

3. Combine potatoes, grape tomatoes, corn, and red onions into a large bowl.

4. Add olive oil, lime juice, and fresh basil leaves. Mix thoroughly.

5. Refrigerate for 1 hour before serving.

Serves 4

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Spinach and Artichoke Dip

2006-07-11T20:23:00.000-07:00

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach – thawed, drained dry
1 (14 ounce) can of artichokes, drained and chopped
3-4 garlic cloves, minced
½ cup mayonnaise
2 (8 ounce) packages of cream cheese, softened
1 tablespoon fresh lemon juice
1 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 375 degree F (190 degrees C).

2. Lightly grease a medium-sized baking dish (I used 3 small baking dishes instead).

3. In a large bowl, mix together the cream cheese and mayonnaise until smooth.

4. Add artichoke hearts, spinach, and Parmesan cheese to the mixture.

5. Season with garlic and fresh lemon juice.

6. Cover with aluminum foil and bake for about 20 minutes.

7. Remove aluminum foil and bake for another 5 minutes, until the surface is lightly browned.

8. Serve with lightly toasted baguette slices, tortilla chips, or toasted breadsticks.

Serves 10-12

spinach dips, spinach, artichokes, cooking, recipes, Tasting Journal, Tasting Journal Recipes

Oven Baked Ribs

2006-07-11T20:02:00.000-07:00

INGREDIENTS:

3 lbs pork spareribs
2 tablespoons minced garlic
Freshly ground pepper
Salt
1 bottle Barbeque sauce

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a shallow baking pan, place ribs in a single layer.

3. Add a little freshly ground pepper and salt (about a ½ teaspoon of each is fine, but add more or less if you’d like).

4. Rub garlic on the ribs.

5. Bake for 2 hours, until ribs are tender.

6. Remove after a of couple hours. Pour barbeque sauce all over the ribs, being sure to cover both sides.

7. Return ribs to oven and bake for another 45 minutes to an hour at 300 degrees F.

Serves 4-6

barbeque, ribs, grilling, cooking, recipes, Tasting Journal, Tasting Journal Recipes

Potato Salad

2006-06-06T18:32:00.000-07:00

I love any dish made with potatoes! Potatoes au gratin, mashed potatoes, potato skins, baked potato soup, stuffed potatoes, potato ragout, potato salad, French fries… you get the picture. The recipe below is one for potato salad. I like using Dijon mustard and sweet relish in mine. I also added a little mayonnaise in this version, but the recipe tastes just fine without it.

INGREDIENTS:

3-4 Idaho potatoes
½ red bell pepper, diced
1 tablespoon chopped chives
1 tablespoon chopped scallions
1 hard boiled egg, chopped
2 tablespoons Dijon mustard
1 tablespoon sweet relish
¼ cup mayonnaise
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a large pot, cover potatoes with salted water. Bring to a boil, and then reduce heat.

2. Allow to simmer for about 30 minutes, until tender.

3. Remove from pot, and allow potatoes to cool.

4. Remove potato skins, and cut into small cubes.

5. Place cut potatoes in to a large bowl, and add mayonnaise, relish, and Dijon mustard. Mix thoroughly.

6. Mix in red bell pepper, chives, scallions, and boiled egg.

7. Add kosher salt and freshly ground pepper to taste.

Makes about 4 servings

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Mommy’s Marinated Chicken Breasts

2006-05-26T14:33:00.000-07:00

Grilling season is upon! The succulent scent of smoky meat and grilled vegetables will soon be filling the air. Mmm… Here’s one of my mother’s recipes for marinated chicken breasts. Since my mother doesn’t normally measure ingredients out, the measurements that I have listed are just a rough estimate. I tested the recipe out myself, and it came out just fine. However, feel free to experiment with the measurements yourself. This tastes great served with some grilled onions and zucchini.

INGREDIENTS FOR MARINADE:

½ cup fish sauce
½ cup brown sugar
½ cup chopped pineapples with juice
2-3 garlic cloves, pressed
1-2 stalks lemongrass, minced
½ teaspoon pepper
6-8 chicken breasts, skinned and boned

DIRECTIONS:

1. Place chicken in large, shallow dish.

2. Grind garlic and lemongrass in a mortar until the texture is almost smooth.

3. Rub the garlic and lemongrass mixture all over the chicken pieces.

4. Combine fish sauce, brown sugar, chopped pineapples (along with juice), and pepper in a medium bowl. Mix thoroughly.

5. Pour over chicken.

6. Cover and marinate for at least 4 hours (preferable overnight).

7. Grill or broil chicken.

recipes, grilling, chicken, marinades, barbeque, Tasting Journal, Tasting Journal Recipes

Pan-Fried Crab Cakes

2006-05-15T20:23:00.000-07:00

Pan-Fried Crab Cakes with Chili-Lime Dressing, Mango-Cucumber Relish, and Mixed Greens

INGREDIENTS:

4 ½ tablespoons unsalted butter, melted and cooled slightly
3 tablespoons mayonnaise
1 ½ tablespoon fresh lemon juice
1 ½ tablespoon extra virgin olive oil
1 tablespoon chopped green onions
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne
1 pound jumbo lump crab meat, picked over for shells and cartilage
6 tablespoons fine dry bread crumbs
1/3 cup all-purpose flour
1 large egg
2 tablespoons milk
1 ½ cups panko (Japanese bread crumbs)
½ cup vegetable oil
1 recipe Mango-Cucumber Relish
1 recipe Chili-Lime Dressing
1 cup of mesclun or assorted baby greens for garnish

DIRECTIONS:

1. Line a baking sheet parchment paper and set aside.

2. Combine the butter, mayonnaise, lemon juice, olive oil, green onions, chives, and parsley in a bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend. Transfer to a medium bowl with the crabmeat and bread crumbs and fold gently to mix, being careful not to break up the lumps.

3. Form the crabmeat mixture into eight 2 ½ to 3-inch-round cakes, about 2 ½ ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.

4. Place the flour in a small shallow dish. In a separate bowl, whisk together the egg and milk to make an egg wash. Place the panko in a third shallow dish.

5. Dredge each crab cake in flour, then in the egg wash, and then in the panko crumbs, shaking to remove any excess breading. Set aside.

6. Heat ¼ cup of the vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, and 4 ½ minutes per side. Add more oil as needed. Drain the crab cakes on paper towels.

7. To serve, arrange 2 crab cakes on each of 4 plates and top with 2 tablespoons of the Mango-Cucumber Relish. Drizzle the Chili-Lime Dressing around the crab cakes, garnish each plate with greens, and serve immediately.

Makes 4-8 servings

Recipe from Emeril's Delmonico

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Mango-Cucumber Relish

2006-05-15T20:19:00.000-07:00

INGREDIENTS:

½ cup peeled, seeded, and diced mangoes
½ cup peeled, seeded, and diced cucumbers
¼ cup seeded and diced red bell pepper
1 tablespoon rice wine vinegar
1 ½ teaspoons extra virgin olive oil

DIRECTIONS:

Place the mangoes, cucumbers, and bell peppers in a medium bowl and toss gently with the vinegar and oil to coat. Cover and chill until ready to serve. (The relish can be made up to 2 hours in advance.)

Recipe from Emeril's Delmonico

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Chili – Lime Dressing

2006-05-15T20:14:00.000-07:00

INGREDIENTS:

6 tablespoons chili garlic sauce
2 tablespoons fresh lime juice
2 teaspoons sesame seeds, lightly toasted
¾ teaspoon sesame oil
¼ cup olive oil

DIRECTIONS:

Combine the chili garlic sauce, lime juice, sesame seeds, and sesame oil in a medium bowl and stir well to combine. Whisking, slowly add the olive oil in a steady stream and whisk to combine. Set aside until ready to serve. (The chili-lime dressing will keep, covered, in a refrigerator for up to 3 days.)

Recipe from Emeril's Delmonico

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MAY is National Hamburger Month!!

2006-05-02T21:03:00.000-07:00

http://www.ahamburgertoday.com/

In honor of National Hamburger Month, my sister and I made some delicious onion and jalapeno burgers! Here’s the recipe…

Tasty Onion and Jalapeno Burgers

INGREDIENTS:
1 pound lean ground beef
1 medium red onion, finely chopped
1-2 jalapenos, sliced lengthwise and chopped
1 handful of white mushrooms, coarsely chopped
¼ cup Worcestershire sauce
A couple dashes of soy sauce
1 ½ tablespoon garlic salt
1 ½ tablespoon Italian seasoning
1 egg, beaten

DIRECTIONS:

1. Mix together all ingredients together thoroughly.

2. Form in medium sized burger patties.

3. Grill burgers for about 8-12 minutes or until cooked to preference.

4. Add cheese on top of each burger for one minute before cooking is completed.

5. Remove burgers from grill.

6. Place on toasted buns, and add toppings.

Makes about 6 medium-sized burgers

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Apple Crisp

2006-04-05T20:15:00.000-07:00

Over the years I’ve experimented with various recipes for apple crisp. I love apples, and I find that apple crisp is much simpler to make than apple pie because you don’t have to fuss over any type of crust. Tonight, I decided to use the leftover apple slices that I had from my lunch, and whip together a quick little apple crisp dessert for my sister, Valina, and me. The recipe that I have here was adapted from a combination of different recipes that I’ve worked with in the past.

INGREDIENTS:
1/3 cup flour
1/3 cup quick oats
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
2 tablespoons milk
1 cup thinly sliced apples

DIRECTIONS:
1. Preheat oven to 350 degrees F.

2. In a large bowl, combine flour, oatmeal, cinnamon, and brown sugar.

3. Cut butter into mixture until crumbly.

4. Take half of the mixture and pat it into the bottom of a baking dish.

5. Lay apple slices on top of the mixture and then sprinkle the other half of the mixture on top of the apple slices.

6. Drizzle two tablespoons of milk all over the top of the crumbs.

7. Bake for 25-30 minutes or until apples are tender.

Serves 4

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Soft and Chewy Chocolate Chip Cookies

2006-03-25T11:14:00.000-08:00

INGREDIENTS:

1 ¼ cups of lightly packed very fresh light brown sugar
½ cup quick (1-minute) oatmeal
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, slightly firmed
3 tablespoons light corn syrup
2 large eggs
2 teaspoons pure vanilla extract
8 ounces fine-quality bittersweet or semisweet chocolate, cut into ¼ to ½-inch pieces, or 1 ½ cups semisweet chocolate chips
1 ½ cups coarsely chopped walnuts (I don’t usually add this)

DIRECTIONS:

1. Preheat oven to 375° and lightly butter cookie sheets.

2. Place the brown sugar and oatmeal in the work bowl of a food processor, and process for 2 ½ to 3 minutes, stopping occasionally to pulse. The oatmeal must be very finely ground.

3. In a medium bowl, strain together the flour, baking soda, and salt. Set aside.

4. In a large bowl, mix the butter and corn syrup together on medium to low speed until smooth and creamy, about 1 minute.

5. Add the oatmeal-sugar mixture in three additions and beat for 2 minutes.

6. Add the eggs one at a time in 30-second intervals, and then add the vanilla and mix for one minute longer.

7. Reduce mixer speed to low, add the dry ingredients one-half at a time, and mix just until blended.

8. Using a large spatula, fold in the chocolate pieces and walnuts.

9. Drop mounds of dough, about the size of a large walnut, from the tip of a tablespoon onto cookie sheets.

10. Bake the cookies for 8-9 minutes, or until the edges begin to turn a golden brown.

11. Remove cookies from oven and let stand for 2 minutes.

Makes about 4 ½ dozen 3 ½-inch cookies

Adapted from Carole Water’s Great Cookies

baking, cookies, chocolate chip cookies, cookbooks, recipes, Tasting Journal, Tasting Journal Recipes

Marinated Broiled Salmon

2006-03-22T21:07:00.000-08:00

They say that eating salmon is very good for you... it's a great source of protein and rich in omega-3 fatty acids. It may even increase the production of collagen, keratin, and melanin. It's no wonder my mom loves this fish! This is one of the recipes that she uses... it's really simple, and can be prepare quickly. The marinade really gives the salmon a nice flavor that isn't too overpowering. I enjoy this served simply with some steamed white rice. Mmmm...

INGREDIENTS:
2 lb salmon filet
2 cloves of garlic, minced
½ teaspoon sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
¼ teaspoon salt
Dash of black pepper

DIRECTIONS:
1. In a small bowl, mix together fish sauce, with sugar, salt, and garlic.
2. Clean salmon and pat dry with paper towel.
3. Place salmon in fish sauce mixture and let sit for 10-15 minutes.
4. Cover broiler ban with aluminum foil, and place marinated fish on top.
5. Pour the excess fish sauce mixture on top of the salmon, and sprinkle with black pepper.
6. Broil in the oven for 15-20 minutes, or until golden brown.
7. Serve with steamed white rice.

recipes, cooking, salmon, food, Tasting Journal Recipes, Tasting Journal

Vietnamese Egg Rolls (Cha Gio)

2006-03-20T18:00:00.000-08:00

This is my mother’s version of Vietnamese egg rolls (Cha Gio).

We often eat them with a dish called Bun cha gio, which consists of rice noodles, lettuce, mint, bean spouts, cucumbers, and finely chopped peanuts. It’s really delicious! When I’m not eating the egg rolls with this dish, I like to dip them in a sweet and sour chili sauce. This dipping sauce can usually found in the condiment aisle in most Asian markets.

INGREDIENTS:
½ medium cabbage
2 medium carrots
1 lb ground pork
½ cup dried shrimp
½ cup chopped shiitake mushrooms
1 large onion (chopped)
1 cup oyster sauce
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar
1 package of rice paper wrappers (or square egg roll wrappers)
1 egg (for rice paper)
Oil for frying

DIRECTIONS:
1. In a bowl, mix cabbage, carrots, dried shrimp, shiitake mushrooms, and onion.

2. Add in ground pork, oyster sauce, salt, pepper, and sugar.

3. Mix thoroughly.

4. Peel spring roll wrappers.

5. To make egg roll, take 2 tablespoons of the mixture and place it just below of the center of the wrapper. Fold bottom corner up over filling to cover, and then fold in the two outside corners. Roll closed, and then seal shut with a dab of egg white.

6. Pour oil into a wok or saucepan until about 2 inches deep.

7. Over medium-high heat, warm oil and then add egg rolls in one at a time.

8. Deep dry for about 3-5 minutes, or until golden brown on both sides.

9. Remove from oil, and place on dry paper towels to help absorb some of the oil.

10. Serve with sweet and sour dipping sauce.

recipes, cooking, Vietnamese food, Tasting Journal, Tasting Journal Recipes

Tasting Journal's Recipe Index

2006-02-27T19:03:00.000-08:00

STARTERS
Crispy Coconut Shrimp
Spinach and Artichoke Dip
Cambodian Style Spring Rolls
Stuffed Mushrooms
Vietnamese Spring Rolls (Cha Gio)

BREAKFAST/BRUNCH
Buttermilk Pancakes

SOUPS
Somlah Machoo (Cambodian Sour Soup)
Chesapeake Bay Tomato Crab Soup

SALADS
Caprese (Tomato and Mozzarella Salad)

DRESSINGS, SAUCES, AND MORE
Creamy Ravigote Sauce
Mango-Cucumber Relish
Chili-Lime Dressing

SIDES
Garlic, Leek and Turnip Flan
Swiss Chard and Polenta Sqaures
Corn and Potato Salad
Potato Salad
Broccoli with Lemon Crumbs
Cassava-Bread Stuffing with Longaniza
Katherine's Green Beans
Sofrito Succotash

BETWEEN THE BREAD
Onion and Jalapeno Burgers
Pate and Cha Lua Sandwich

ENTREES
Golden Mushroom-Crusted White Fish
BLT Pasta Bake: Bacon, Leeks, and Tomatoes
Pepper-Crusted Maple Glazed Salmon
Oven Baked Ribs
Mommy's Marinated Chicken Breasts
Pan-Fried Crab Cakes
Onion and Jalapeno Burgers
Marinated Broiled Salmon
Katherine's Mini Crab Cakes
Madi's Beef Empanadas
Maria's Eggplant Parmesan with Prosciutto
Pasta Primavera
Beer Duck

SWEETS
Mama Gail's Mini Fruit Tarts
Pear and Walnut Tarte Tatin
Dee's Pineapple Upside Cake
Coconut Oatmeal Cookies
Apple Crisp
Soft and Chewy Chocolate Chip Cookies
Chocolate Covered Strawberries
Mrs. Jefferson's Brownies
Num Treap (Cambodian Dessert)
Oatmeal Raisin Cookies
White Chocolate Chip Macadamia Nut Cookies

Tasting Journal Recipes, Tasting Journal, recipes, food, cooking, eating

Paté and Cha Lua Sandwich

2006-02-27T17:50:00.000-08:00

This simple sandwich is a blend of two cultural elements: paté from the French, and Cha Lua (can also be spelled Gio Lua) from the Vietnamese. This quick and easy snack is something my father used to make my sister and me when we were younger. It’s almost effortless, and the smoothness of the paté along with the lean delicious taste of the cha lua, makes this sandwich exotically divine!

Paté (or paté de foie gras) is essentially goose or duck liver.

Cha Lua is a Vietnamese lean meat pie. During preparation the meat is wrapped in banana leaves and then boiled. The flavor and aroma from the banana leaves is fundamental to the meat’s taste.

INGREDIENTS:
Paté
Cha Lua
2 pieces of toast or French bread (sliced lengthwise in half)
Fresh ground pepper

DIRECTIONS:
1. Spread some paté generously on a piece of toast, or on one slice of French bread.
2. Cut the Cha Lua into thin slices and place on top of the freshly spread paté.
3. Sprinkle a little fresh ground pepper, and then place the other piece of toast (or slice of French bread) on top.

* For additional texture and flavor, try adding some pickled carrots along with the paté and chu lua.

* Sometimes my father will spread some mayonnaise on the second slice of toast (or French bread) to enhance the creaminess of the sandwich.

** For more information on paté and cha lua, you can check out these websites:

http://www.gourmetfoodstore.com/foiegras/glossary-foie-gras.asp

http://www.ksvn.com/cooking/page12.html

recipes, food, foie gras, Vietnamese food, Tasting Journal, Tasting Journal Recipes

White Chocolate Chip Macadamia Nut Cookies

2006-02-14T21:22:00.000-08:00

INGREDIENTS:
¾ cup of lightly packed brown sugar
½ cup of quick oatmeal
1/3 cup of granulated sugar
1 ¾ cup of all purpose flour
½ teaspoon of baking soda
½ teaspoon salt
1 cup unsalted butter
2 tablespoons light corn syrup
1 large egg
2 teaspoons pure vanilla extract
2 cups of white chocolate chips
1 ½ cups coarsely chopped macadamia nuts

DIRECTIONS:
1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees.

2. Place the brown sugar, oatmeal, and granulated sugar in the work bowl of a food processor fitted with the steel blade and process 2 ½ to 3 minutes, stopping occasionally to pulse. The oatmeal must be very finely ground.

3. In a medium bowl, mix the flour, baking soda and salt. Set aside.

4. In a large bowl, mix butter and corn syrup. Then add in oatmeal-sugar mixture.

5. Add in the egg and vanilla, and beat for 1 minute.

6. Then add in the remaining dry ingredients.

7. Using a large rubber spatula, fold in the white chocolate and macadamia nuts.

8. Drop 1 ½ -inch mounds of dough from the tip of the tablespoon on the to a greased cookie sheet, about 3 inches apart.

9. Bake cookies 10-12 minutes, or until the edges are golden brown.

Makes about 40 cookies

Adapted from Great Cookies, by Carole Walter

baking, cookies, desserts, food, Tasting Journal, Tasting Journal Recipes

Oatmeal Raisin Cookies

2005-12-18T20:56:00.000-08:00

Cookies are my specialty... oatmeal cookies were the first cookies I learned how to bake (well). I used to mix and match different recipes in an attempt to be creative… some of those experiments didn’t turn out so well, but a few actually led me to some great cookie ideas…

Nick asked me to make him some oatmeal cookies this weekend… this is a basic recipe that I found a few years ago from Epicurious.com… Normally I like adding chocolate chips or toffee chips in to the recipe, but this time I kept it simple, and only put in raisins…

INGREDIENTS:
1 ¼ cup oats
1 cup flour
1 cup brown sugar
1 cup butter (2 sticks)
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 egg
1 cup raisins

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix butter, sugar, vanilla, and egg in a large bowl.
3. Add in oats.
4. Add in flour, salt and baking soda.
5. Add in raisins.
6. Beat the mixture well.
7. Drop 1-1 ½ inch teaspoons on to a greased cookie sheet.
8. Bake 10-12 minutes.
9. Let cookies cook before lifting off with baking spatula.

Makes about 36 cookies.

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Num Treap (Cambodian Dessert)

2005-11-30T13:45:00.000-08:00

Num Treap is a sesame sticky rice dessert that is prepared similar to that of American brownies; after preparing a warm mixture, you pour the mixture into a baking dish or pan, and then let it cool for a few hours… after cooling, cut into squares and serve.

INGEDIENTS:
1 cup sweet rice
1 cup water
2/3 cup coconut milk
½ cup sugar
½ teaspoon salt
2 tablespoon vanilla extract
4 tablespoon toasted sesame seeds

DIRECTIONS:
1. Place Jasmine rice and water in a saucepan bring to the boil then reduce heat; cover and cook very gently for about 15 minutes or until the rice is just cooked.
2. While the rice is cooking, place the coconut milk, sugar, salt and vanilla extract in a large saucepan and cook over a medium-high heat until it thickens, stirring frequently.
3. Fluff the rice with a fork to separate.
4. Add rice to the coconut sauce in the other pan, and mix well.
5. Spread the mixture into a shallow dish and sprinkle sesame seeds on top, pressing them down with a wooden spoon.
6. Cover with plastic wrap and leave to set for few hours.
7. Cut into squares after it cools for a few hours, and then serve.

Adapted from www.recipes4us.co/uk

Cambodian, food, desserts, cooking, Tasting Journal, Tasting Journal Recipes

Sofrito Succotash

2005-11-29T22:12:00.000-08:00

The key ingredient in this corn and bean side dish is sofrito. The flavor base is sautéed and then combined with baby lima beans and corn – the Caribbean meets Native American!

INGREDIENTS:
Salted water
8 ears fresh corn
3 tablespoons olive oil
1 tablespoon achiote seeds
1 cup sofrito
¼ cup alcaparrado
½ teaspoon ground cumin
2 bay leaves
1 cup frozen baby lima beans
2 plum tomatoes, peeled, seeded and medium diced
Salt and freshly ground pepper to taste
Freshly chopped cilantro

DIRECTIONS:
1. In a large stock pot, bring salted water to a boil.
2. Lower heat to simmer, add corn, and cook 5 minutes.
3. Drain and set aside to cool.
4. In small frying pan gently heat olive oil; add achiote seeds until the color of a sunset.
5. Strain oil into large sauté pan; discard seeds.
6. In large saucepan heat achiote oil over medium low heat, and add sofrito, alcaparrado, cumin and bay leaves (you can also add a little brine from the alcaparrado).
7. While water cooks out, scrap kernels off cobs and into bowl, separating kernels with fingers.
8. Add corn to pan, along with baby lima beans and diced tomatoes.
9. Season with salt and black pepper.
10. Lower heat to simmer, cook and cover 13-15 minutes, until lima beans are tender and cooked through.
11. Sprinkle finished dish with cilantro, stir and serve.

Notes:
** Alcaparrado: a mixture of green olives, capers, and pimientos
** Achiote seeds: a slightly musky-flavored seed of the annatto tree; available whole or ground, and can be found in East Indian, Spanish and Latin American markets
** Sofrito: A tomato based sauce for cooking beans, rice dishes, soups and other Caribbean and Latin dishes; made with tomato paste, peppers, spices, coriander and onion

Serves 8
Adapted from LATINA 2005

cooking, food, Sofrito, Latin food, recipes, Tasting Journal, Tasting Journal Recipes

Cassava-Bread Stuffing with Longaniza

2005-11-29T22:05:00.000-08:00

Cassava bread is a flat unleavened bread made from yuca. Longaniza is a pork sausage often used in Mexico and Caribbean countries, and is generally seasoned with paprika, cinnamon, aniseed, garlic, and vinegar.

INGREDIENTS:
½ lb. longaniza, removed from casing
1 large Spanish onion, medium chopped
4 carrots, trimmed, peeled and medium-chopped
5 stalks celery, medium-chopped
3 cloves minced garlic
8 oz. cassava bread, broken into nit sized pieces
2 cups chicken broth
2 tablespoons butter, divided
Salt and freshly ground pepper to taste

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. In a large pan, sauté longaniza, breaking up with wooden spoon; stir until lightly browned.
3. Add onions, celery, carrots, and garlic and cook over medium heat until the onions and celery are wilted and transparent.
4. Crumble cassava bread into sauté pan and stir to mix completely.
5. Pour chicken broth over contents of pan and stir so bread soaks up broth.
6. Butter baking dish and transfer contents of pan to prepared dish.
7. Dot mixture with remaining butter.
8. Add a little salt and pepper. (You wont need much because longaniza is highly seasoned).
9. Cover with aluminum foil and bake for 20 minutes.
10. Uncover and bake another 15-20 minutes , until golden and crisp on top.

** You can substitute longaniza for Italian sausage heavily seasoned with garlic and pepper, and for cassava bread, you can stale tortillas or tortilla chips.

Serves 8
Adapted from LATINA 2005

cooking, food, recipes, Latin food, Cassava, Tasting Journal, Tasting Journal Recipes

Somlah Machoo (Cambodian Sour Soup)

2005-11-28T23:33:00.000-08:00

Somlah Machoo is a popular Cambodian sour soup that my mom makes all the time. I believe there are several variations of the recipe; however the base is more less the same. The recipe below (www.khmeronline.com) calls for ribs and watercress. We normally use chicken, and no watercress… my mom sometimes adds pieces of fresh chopped pineapple. I love this addition; it really brings out a nice flavor in the soup.

INGREDIENTS FOR THE PASTE:
2 stalks of lemongrass thinly sliced
5 garlic cloves, coarsely chopped
1 tablespoon peeled, coarsely chopped galangal 1 large shallot coarsely chopped
1 tablespoon of chopped fresh cilantro
1/4 teaspoon turmeric
2/3 cup water

DIRECTIONS FOR THE PASTE:
Blend all the ingredients in a blender until smooth, 2 to 3 minutes.

INGREDIENTS FOR THE SOUP:
2 1/2 pounds of baby back ribs, cut into 1 1/2-inch pieces (chicken may be substituted)
5 cups of water
3 tablespoons of fish sauce
1 1/2 tablespoon of salt
1 tablespoon of sugar.
1 cup of tamarind juice
winter melon (cut into smal pieces)
Red bell pepper (sliced), to garnish.

DIRECTIONS FOR THE SOUP:
1. Transfer the paste into a large pot.
2. Stir in ribs and cook over medium-high heat, stirring well for 5-6 minutes.
3. Add the water, fish sauce, salt, and sugar into the pot. Bring to boil over high heat.
4. When the soup has reached a boil, reduce the heat and let simmer (partially covered), until the ribs are tender, about 1 ¼ hours.
5. Stir in tamarind juice and watercress.
6. Remove from heat and serve in bowls.
7. Garnish with slices of red pepper.

Serves 4

Cambodian, food, soup, recipes, Tasting Journal, Tasting Journal Recipes

Cambodian Style Spring Rolls

2005-11-24T11:16:00.000-08:00

INGREDIENTS FOR SPRING ROLL:
250 g/8 oz finely minced pork
250 g/8 oz fresh mung bean sprouts
1 cup soaked bean thread vermicelli
6 dried Chinese mushrooms
1 small onion, finely chopped
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 packet frozen spring roll pastry oil for deep frying

INGREDIENTS FOR DIPPING SAUCE:
2 cloves garlic1
1/2 tablespoons sugar
1 hot red chili, seeded and chopped
5 tablespoons fish sauce
3 tablespoons boiling water
2 tablespoons lemon juice
1 tablespoon vinegar
3 tablespoons roasted crushed peanuts

DIRECTIONS FOR SPRING ROLLS:
1. Put the pork and the washed, drained bean sprouts into a bowl.
2. Cut soaked vermicelli into 5 cm (2 in) lengths.
3. Soak dried mushrooms in hot water for 25 minutes, discard stems and slice caps finely.
4. Combine all these ingredients with the onion, sugar, soy sauce and fish sauce, mixing thoroughly.
5. If using small sheets, 125 mm (5 in) square, use one sheet per roll.
6. If using large sheets 250 mm (10 in) square, cut in half.
7. Take 2 teaspoons of the mixture and shape into a neat roll.
8. Place at one end of the pastry square and roll up, turning ends in so the filling is completely enclosed.
9. Deep fry in hot oil over medium heat, cooking the rolls for at least 2 minutes on each side so the filling is thoroughly cooked.
10. Drain on paper towels and serve warm, accompanied by the dipping sauce.

DIRECTIONS FOR DIPPING SAUCE:
1. Crush the garlic with some of the sugar.
2. Combine with the chili and fish sauce, leave for 10 minutes.
3. Add the boiling water, lemon juice and vinegar and leave in a warm place for 30 minutes for flavours to mellow.
4. Stir in the peanuts just before serving.

Makes about 20
Adopted from khmeronline.com

Cambodian, food, recipes, cooking, Tasting Journal, Tasting Journal Recipes

Maria's Eggplant Parmesan with Prosciutto

2005-11-19T22:51:00.000-08:00

INGREDIENTS:
1 medium eggplant
¼ cup of vegetable oil
¼ cup of chopped onion
1 clove garlic, minced
1 tablespoon minced parsley
1 teaspoon salt
¼ teaspoon fresh ground pepper
1 cup tomato sauce
1 egg
1 tablespoon vegetable oil
¼ cup milk
Flour
Vegetable oil for frying
8 ounces fresh sliced mozzarella cheese
4 ounces fresh sliced prosciutto
½ cup of grated parmesan cheese

DIRECTIONS:
1. Heat ¼ cup of vegetable oil in a large skillet.
2. Add onions and garlic into the skillet and sauté over low heat. Stir occasionally until onion become tender.
3. Stir in parsley, salt, fresh ground pepper, and tomato sauce. Let simmer for about 30 minutes.
4. Meanwhile, peel and slice the eggplant. Make each slice about ¼ inch thick.
5. In a bowl, beat the egg slightly. Add in milk and 1 tablespoon oil.
6. Dust each slice of eggplant with flour, patting well to remove any excess flour.
7. Dip the floured eggplant slice into the egg and milk mixture, and then drain.
8. Heat 2 tablespoons of oil in a large skillet over medium heat.
9. Fry eggplant on both sides, adding more oil as needed. Fry until slices are golden brown.
10. In a 2-quart baking dish, layer the fried eggplant, tomato sauce, prosciutto, and mozzarella, topping each layer off with parmesan cheese.
11. Bake for about 30 minutes at about 350°.

Serves 6

cooking, food, recipes, eggplant, Italian food, Tasting Journal, Tasting Journal Recipes

Cooking Night with the Girls - Beer Duck

2005-11-15T22:50:00.000-08:00

Savory Beer Duck!

Beer Duck with White Rice and Green Beans

Last Sunday, the girls and I had a cooking night topped off with some Desperate Housewives! This recipe for Beer Duck that Katherine got from her mom was really delicious!! Instead of duck, however, we decided to use chicken, and instead of a whole chicken, we actually substituted chicken breasts. The results were mouth-watering!

Beer Duck
INGREDIENTS:
1 duck
1/3 cup of light soy sauce
1/3 cup of dark soy sauce
1 oz. beer
2/3 cup of sugar
2-3 small pieces of ginger
2/3 cup of water

DIRECTIONS:
1. Set oven to 350 degrees
2. Line a baking dish or tray with foil
3. Mix light soy sauce, dark soy sauce, beer, sugar and water in a bowl
4. Marinate duck in mixture for ½ hour – 1 hour
5. Bake duck in oven for ½ hour
6. Flip duck over after ½ hour, and bake on the other side for another ½ hour

Recipe adopted from ECCFC

cooking, food, recipes, duck, Tasting Journal, Tasting Journal Recipes

Simple Recipes for Janine!

2005-11-04T13:34:00.000-08:00

My cousin Janine claims to have no cooking skills whatsoever, so therefore she was a little hesitant when I suggested that she cook her boyfriend a romantic dinner for his birthday. Being the wonderful person that I am, I offered to break down some of my favorite simple recipes for her to make.

- CAPRESE (Tomato Mozzarella Salad)
- STUFFED MUSHROOMS
- PASTA PRIMAVERA
- BROCCOLI WITH LEMON CRUMBS
- CHOCOLATE COVERED STRAWBERRIES

CAPRESE (Tomato and Mozzarella Salad)
INGREDIENTS:
4 medium tomatoes
4 tablespoons olive oil
3 fresh basil leaves
Fresh Mozzarella
Salt and Pepper

DIRECTIONS:
1. Slice the 4 medium tomatoes into thin, quarter inch slices.
2. Strain the mozzarella, and then slice it into thin slices. I like to slice mine into third inch slices. I love mozzarella!
3. Alternate tomatoes and mozzarella on a serving plate.
4. Sprinkle with salt and fresh ground pepper.
5. Add the basil leaves as a garnish.

* I like this dish much better with some balsamic vinegar . . . you can drizzle it over the tomato and mozzarella stack, or you can add around the stack or even underneath the stack.

STUFFED MUSHROOMS
INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a baking sheet with cooking spray.
3. Clean mushrooms with a damp paper towel.
4. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
5. Heat oil in a large skillet over medium heat.
6. Add garlic and chopped mushroom stems to the skillet.
7. Fry until any moisture has disappeared, taking care not to burn garlic.
8. Set aside to cool.
9. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
10. Mixture should be very thick.
11. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
12. Arrange the mushroom caps on prepared cookie sheet.
13 Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

BROCCOLI WITH LEMON CRUMBS
INDGREDIENTS:
2 slices whole-wheat bread
2 tablespoons butter
1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
2 12-ounce bags broccoli florets OR 1 large bunch broccoli, cut into florets

DIRECTIONS:
1. Whirl the bread in a food processor or blender to make bread crumbs. (Unless you have store bought crumbs) Sometimes I like to use crumbled croutons. You can buy the flavored kinds … like garlic herb or something.
2. Melt the butter in a small skillet.
3. Add the bread crumbs and sauté over medium heat until toasted.
4. Grate the zest from the lemon.
5. Cut the lemon in half and squeeze the juice from one half into the pan.
6. Add the salt and several grinds of black pepper and cook, stirring constantly, until dry. (The Lemon Crumbs can be made to this point up to 2 days ahead. Spoon into a plastic bag and set aside at room temperature.)
7. Cooking the broccoli:
This recipe tells you to cook it in the microwave (it’s easier and it saves time). If you want, you can boil or steam the broccoli on the stove, which is what I like to do. It’s your call on this one.
Microwave the broccoli according to the package directions. (If using fresh broccoli, pile the florets on a microwave-safe plate and sprinkle with a few tablespoons of water. Cover with plastic wrap and microwave 3 to 5 minutes or until crisp-tender.)
8. Remove and sprinkle with the Lemon Crumbs.

PASTA PRIMAVERA
INGREDIENTS:
6 qt. water
2 tablespoons salt
6 asparagus (Cut the tough ends off of the asparagus off, and finely dice them. Keep the tips of the asparagus whole, and in one piece.)
½ pound of broccoli florets
2 tablespoons olive oil
3 tablespoons butter
1 large sweet onion, chopped up finely
2 medium carrots, peeled and diced
¾ cup fresh peas OR frozen peas
Kosher salt
Fresh ground black pepper
1 lb. fresh fettuccine OR 12 oz. dried fettuccine
1 cup heavy cream OR half & half light cream
12 fresh basil leaves
½ cup grated parmesan cheese

DIRECTIONS:
1. Chop up all the vegetables; be sure that everything is the same size so that it looks pretty
2. Bring the water and the salt to a rolling boil.
3. Add the asparagus and broccoli and cook for one minute; remove them and then plunge into cold water to stopping cooking.
4. Save the water that you used to boil the vegetables. You are going to use that same water to boil the pasta in a minute.
Heat butter and oil in a large skillet over medium heat.
5. Add onions and carrots. Cook by stirring over heat until soft. Add blanched asparagus and broccoli along with the frozen peas and salt and pepper to taste. Cook till all vegetables are tender.
6. Now, re-boil the pot of water (the same water used for the asparagus and broccoli).
7. Add in fettuccine and cook until tender. While the pasta is cooking, add cream to vegetables and stir while simmering.
8. When the pasta is tender, drain out the water.
9. Then add the pasta to the vegetables, along with the basil leaves and cheese.
10. Serve very hot!

CHOCLATE COVERED STRAWBERRIES
INGREDIENTS:
16 ounces milk chocolate chips
2 tablespoons shortening (hydrogenated vegetable oil, such as Crisco)
1 pound fresh strawberries with leaves

DIRECTIONS:
1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, (this is a small pot placed above a larger pot that contains boiling water) melt the chocolate and shortening, stirring occasionally until smooth.
3. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
4. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

* I usually just lay them neatly on wax paper.

* If you don’t want to go through the trouble of melting the chocolate, you can buy chocolate at the grocery store that is made specifically for dipping fruit. I used something similar when I was making dinner for Nick a while back, and it worked out great!! It’s much more convenient. I found it in the baking aisle, and all I had to do was microwave the chocolate and then dip my strawberries into them. I refrigerated them for about 20 minutes, and they cam out perfect!

recipes, food, cooking, Tasting Journal, Tasting Journal Recipes

Katherine's Housewarming Party Recipes

2005-10-26T22:49:00.000-07:00

- Katherine's Mini Crab Cakes
- Katherine's Green Beans
- Madi's Empanadas
- Mrs. Jefferson's Brownies

Katherine's Mini Crab Cakes
INGREDIENTS:
1 1/3 cup of bread crumbs
1/4 cup mayonnaise
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup finely minced celery
1/3 cup minced red bell pepper
2 tablespoons minced onion
1 pound fresh lump crabmeat, shells picked out
2 tablespoons chopped fresh flat-leaf parsley
6 teaspoons olive oil

DIRECTIONS:
1. Whisk mayonnaise, egg, lemon juice, Worcestershire sauce and salt in bowl. Stir in 3/4 cup of the bread crumbs, celery, bell pepper and onion. Gently stir in crab. Cover and refrigerate 2 hours.
2. Transfer remaining bread crumbs to a large shallow dish and toss with parsley. Place a 25-inch-long piece of waxed paper on flat surface. Pack a level measuring tablespoon with crab mixture and drop onto breadcrumbs; gently turn to coat and shape into 1 1/2-inch cake. Place on waxed paper. Repeat.
3. Heat oven to 350 degree F. Lightly coat a large cookie sheet with vegetable cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add about 8 to 10 crab cakes to skillet and cook 1 1/2 to 2 minutes per side, until golden. Transfer to prepared sheet. Repeat with remaining oil and crab cakes.
4. Bake crab cakes 10 minutes, until heated through. Garnish with parsley and lemon slices and serve. Makes about 36 cakes.

Katherine's Green Beans

INGREDIENTS:
1 pound frsh green beans with the ends pinched off
5 tbs balsalmic vinegar
1/4 cup olive oil
1/2 tsp oregano

DIRECTIONS:
1. Saute green beans with olive oil in a large pan over medium heat.
2. Add balsamic vinegar and oregano, while stirring ocassionally until tender as desired.

Madi's Empanadas

INGREDIENTS:
1 lb ground beef
sofrito
Goya Sazon
1 handful of spanish olives
1/2 cup tomato sauce
empanada shells or pastry sheets
cooking oil

DIRECTIONS:
1. Mix the ground beef, 4 tablespoons of sofrito, 1 packet of Goya Sazon, a handful of chopped spanish olives, and half a cup of tomato sauce in a mixing bowl.
2. Heat cooking oil in pan.
3. Cook meat in pan until meat is no longer pink (20 minutes or so).
4. Microwave empanada shells for 30 seconds (unless using pastry sheets).
5. Fill empanada shell with meat, fold over shell, and pinch with a fork.

Mrs. Jefferson's Brownies

INGREDIENTS:
1/2 cup sifted all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 squares unsweetened Ghirardelli chocolate, melted
1/2 teaspoon vanilla extract
1 cup chooped walnuts

DIRECTIONS:
1. Preheat oven to 325F. Lightly grease and 8-by-8-by-2-inch baking pan.
2. Sift flour with baking powder and salt.
3. In small bowl of electric mixer, at high speed, beat butter with sugar until light and fluffy; beat in eggs, one at a time, until very light. Beat in melted chocolate and vanilla.
4. At low speed, blend in flour mixture just until combined. Stir in nuts.
5. Turn into prepared pan, spreading evenly. Bake 30 minutes.
6. Cool 10 minutes. With sharp knife, cut into squares. Let cool completely in pan.
Makes 16.

recipes, food, cooking, crab cakes, empanadas, brownies, Tasting Journal, Tasting Journal Recipes

Katherine's Housewarming Party Recipes

2005-10-25T16:04:00.000-07:00

Katherine had her housewarming party on Saturday night. Good times and good food!! Here are the pictures. The recipes will be posted soon...

Katherine's Mini Crab Cakes

Katherine's Green Beans

Katherine's Potatoes

Katherine's Fish

Katherine cutting the fish

Mrs. Jefferson's Brownies

Madi's Empanadas